One-Pot Wonders

Fuyu Persimmon and Cranberry Tarte Tatin

January 18, 2013
3 Ratings
  • Serves 8
Author Notes

Tarte Tatin is one of my favorite fruit desserts. It is easy to make, looks beautiful, and the caramelization, in my opinion, is a champion of flavors. Fuyu persimmons are round and crisp and, when ripe, can be eaten like an apple or pear, which makes them perfect for all kinds of pies and tarts. Usually I bake one kind of fruit Tarte Tatin, but this time I had only four persimmons and realized that it won’t be enough for my 12" skillet and added a handful of dried cranberries soaked in Calvados. I also cooked the caramel with two different sugars, orange zest and juice, and vanilla bean seeds; all the yummy additions to this classic French recipe kicked it up more than a notch! —Kukla

Test Kitchen Notes

Kukla has created a delightful dessert, perfect for a chilly afternoon. The comforting flavors of orange, cinnamon, and caramelized sugar pair perfectly with persimmon and booze-infused cranberries. This is simple to make, but be sure to keep a close eye on the pastry while baking to keep the sugars from hardening. —figgypudding

What You'll Need
  • 1 cup crème fraîche
  • 2 teaspoons orange zest
  • 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
  • 1/4 cup (1/2 stick) unsalted butter, cut into 1" pieces
  • 1/4 cup organic cane sugar
  • 1/3 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • Zest and juice from 1/2 orange
  • 1 vanilla bean, seeds scraped
  • 4-5 ripe but firm Fuyu persimmons (about 2 1/2 pounds), peeled, cored and quartered
  • 1/4 cup dried unsweetened cranberries soaked in 1 tablespoon of Calvados or other brandy
  1. Whisk crème fraîche and orange zest in small bowl. Cover and chill. In another small bowl, combine the sugars and a large pinch of salt, cinnamon and orange zest. Set aside.
  2. Unfold puff pastry on a lightly floured surface. Using a lightly floured rolling pin, roll into a 12" square about 1/8" thick. Using a 12" plate as a guide, cut out a 12" round with a sharp paring knife. Transfer pastry round to a baking sheet; cover with plastic wrap and chill until ready to use.
  3. Preheat oven to 425°F. Swirl butter, orange juice and vanilla bean seeds in a 12" heavy ovenproof skillet over medium heat until butter melts. Sprinkle sugar mixture over, evenly coating bottom of skillet. Add persimmon quarters; increase heat to medium-high and cook until sugar melts, occasionally swirling persimmon quarters in pan, about 5 minutes.
  4. Reduce heat to medium and cook, continuing to swirl persimmons in pan, about 5 minutes longer. Flip persimmons and cook, swirling occasionally, until syrup is thick and golden brown, 5–10 minutes longer.
  5. Arrange soaked cranberries in between persimmon quarters; cover with pastry round, tucking in edges of pastry. Bake until pastry is light golden brown, about 10 minutes. Reduce heat to 375°F; bake until pastry is puffed and deep golden, about 20 minutes longer.
  6. Let Tarte Tatin cool on a wire rack for 15 minutes. Invert a serving plate over skillet. Using oven mitts, firmly hold plate and skillet and invert Tarte onto plate. Remove skillet; rearrange the fruit if needed and scrape any caramel in skillet over. Serve warm or at room temperature with the crème fraîche and orange zest mixture or vanilla ice cream.

See what other Food52ers are saying.

  • Rebecca Cherry
    Rebecca Cherry
  • Bevi
  • inpatskitchen
  • cookingProf
  • Lizthechef

14 Reviews

Rebecca C. December 17, 2013
Delish..except...i found two and half pounds to be many more than 4-5 persimmon and even still not enough to cover the bottom of a 12" cast iron skillet. I made it with about a dozen persimmon ( I guess they were small) and had a sparsely filled tart tatin. Rolling the puff pastry was tricky for me - it got super thin in spots as it reached 12"x12". The end result was scrumptious but very delicate. As I sliced and served it, the bottom of the crust ripped and the fruit rolled off because the syrup hardened around the sides of the crust making it very hard to cut.
Nevertheless, it was still "the winner" at the party! A sticky, delicious mess.
Kukla December 18, 2013
Thank you Rebecca for trying my recipe! I am sorry you had some technical difficulties, but in the same time am glad that overall you liked it.
1. About the amount of persimmons: I used large ones and together with the cranberries it was just enough to cover the bottom of an 12” inches cast iron skillet.
2. To make the pastry rolling out process easier I would recommend to place the pastry sheet in between two sheets of lightly floured parchment paper and do it while the puff pastry is really cold.
3. Cool the tart not longer than 15 minutes before inverting it onto a serving plate.
Thanks again Rebecca, and Happy Holidays!
Rebecca C. December 18, 2013
You nailed what I unknowingly did to create my difficulties - had only 12-14 small persimmons; pastry sheet was cold but not chilled; rolled the dough on a floured wood countertop (no idea about the parchment paper trick); tart cooled for over an hour. I am a novice baker and, in fact, these great little baking tips I get are my encouragement for writing comments. Next year, come late fall, I will have the best persimmon tart on the block! Thank you so much.
Kukla December 19, 2013
You are very welcome Rebecca! You don’t have to wait for so long….a classic Apple Tart Tatin is also very, very delicious.
Bevi January 22, 2013
This sounds lovely, Kukla. What a unique spin on a classic!
Kukla January 22, 2013
Thank you Bevi!This time it was a successful spin, but it’s not always the case with me.
Bevi January 22, 2013
Kukla I am going to try this with dried cherries.
Kukla January 22, 2013
It’s a very good idea Bevi! I’ll be very, very glad to hear your opinion!
inpatskitchen January 19, 2013
What a lovely spin on one of MY favorite desserts also....just beautiful!!
Kukla January 19, 2013
Thank you so very much Pat!!!
cookingProf January 18, 2013
Ok, my! This is so beautiful and delicious sounding. I cannot wait to get my hands on persimmons and make this.
Kukla January 18, 2013
Thanks a lot cookingProf! I’ll be thrilled to hear your opinion!
Lizthechef January 18, 2013
This looks beautiful - truly.
Kukla January 18, 2013
Thank you Liz for the lovely comment!